Servings: 40
Preheat:
Prep Time: 20 minutes
Source: Fine Cooking, Issue 75
To get ahead, you can prep everything in advance, but for best results, assemble just before serving.
Ingredients:
4 large heads Belgian endive, preferably a mix of green and red endive
1/3 cup crème fraîche (available in the specialty cheese section of some supermarkets)
1/4 lb. thinly sliced smoked salmon, cut crosswise into 1/4-inch-wide strips
Freshly ground black pepper
1/2 medium lemon (ES AND DHO do not use lemon)
1 small bunch fresh chives, sliced diagonally into 1/4-inch segments
Directions:
Discard any damaged outer endive leaves. Trim the root end and separate the leaves. You should end up with 35 to 40 large leaves (save the small inner leaves for a salad). Arrange the leaves on a baking sheet.
Put the crème fraîche in a squeeze bottle or a small piping bag. You can also make a piping bag by trimming one corner of a small zip-top bag). Pipe a small dollop of crème fraîche on each endive leaf. Gently arrange a small pile (about 4 strips) of the sliced salmon on top of the crème fraîche. Season the salmon with some black pepper and a little squeeze of lemon juice. Sprinkle a few chives on top (you may not need them all), arrange the leaves on a platter, and serve.